RU2667088C2 - Frozen confectionary product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: present invention relates to an ice cream production process. Proposed aerated frozen confectionary product with an overrun between 20 % to 140 % by volume, comprises from 4 to 23 wt. % of fat, from 0.1 to 1.5 wt. % of protein, from 4 to 50 wt. % of sweetening agent and from 0 to 3 wt. % (preferably from 0.1 to 3 wt. %) of natural stabilizer. Natural stabilizer is selected from pectin, guar gum, locust bean gum, tara gum, xanthan gum, arabic gum, quillaia gum and agar or any mixtures thereof. Product is essentially free from additives selected from the group consisting of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polyethylene sorbitan mono-oleate, polysorbate 80, propylene glycol monostearate chemically extracted lecithin, modified starch, eggs, whey and milk sources other than cream, which is the main dairy ingredient of the product.EFFECT: invention is aimed at making a stable clean label product.13 cl, 2 dwg, 1 tbl, 1 ex

Description

FIELD OF THE INVENTION

The present invention relates to a frozen confectionery product essentially free of emulsifiers and non-natural stabilizers, where the main source of milk protein is cream. The present invention also relates to a method for producing this frozen confectionery product and to providing a stable “clean label” frozen confectionery.

State of the art

Products with a reduced amount of artificial ingredients or products with a “clean label” are becoming increasingly popular among ice cream consumers. In particular, products that do not contain such artificial ingredients as flavors, colorants and emulsifiers, defined as “additives” or ingredients with so-called “E-codes”, are in demand.

While replacing artificial flavors and dyes with natural ingredients may not have a significant effect on key product characteristics, the functionality of stabilizers and emulsifiers is such that replacing them with natural ingredients is very problematic. In fact, these ingredients play an important role in providing structure, form stability, melting characteristics, heat shock resistance and shelf life of frozen confectionery products.

The term "heat shock", as used in this application, unless otherwise indicated, means temperature fluctuations associated with the storage and transportation of frozen confectionery. Heat shock can be simulated by treating a frozen product by cyclic temperature changes from about -8 ° C to about -20 ° C every 12 hours, with a 30-minute temperature rise over a period of about two weeks, or any other method commonly used in industry .

Effective stabilizer compositions are well known and are used in any range of frozen confectionery products, including ingredients, in particular emulsifiers, defined as “additives” or ingredients with so-called “E-codes”. Examples of such additives often found in frozen confectionery compositions include fatty acid mono- and diglycerides, fatty acid mono- and diglycerides esters, polyglycerol fatty acid esters, polysorbates, etc. They have some disadvantages. These emulsifiers are actually perceived as "unnatural" ingredients, which are considered unfavorable to health from the point of view of the consumer. The presence of these ingredients in frozen confectionery compositions reduces the authenticity of frozen confectionery products.

Natural emulsifiers are known, but they are not as effective as known additives for stabilizing frozen confectionery products, and thus their use is limited primarily to products that are easier to stabilize, such as premium or super premium ". There is a growing demand for natural products. The most common natural emulsifier for super-premium ice cream is egg yolk. The egg is the main allergen. Thus, the use of egg yolk prevents the use of super-premium ice cream by people who are allergic to egg yolk. Another commonly used emulsifier is gum arabic. Unfortunately, Arabian gum is classified as a supplement.

For example, EP 2025240 discloses a natural stabilizer system that can be used in the manufacture of natural frozen confectionery products. The stabilizer system from EP 2025240 includes native rice starch and fibers from vegetables, fruits and mixtures thereof. Starch is a carbohydrate, and the starch used is not a traditional component of frozen confectionery products.

There is a need to provide compositions for frozen confectionery products that may be consumed by people allergic to egg yolk, prepared with natural ingredients.

There is also a need to provide frozen confectionery products made with non-additives natural ingredients.

In addition, there is a need to provide frozen confectionery products prepared with a small number of ingredients to achieve quality and simplicity, which are key criteria for naturalness.

The invention provides a solution to the above problems.

The ice cream currently available for sale contains sources of whey and milk, such as skim milk powder and / or sweet whey powder. Traditional ingredients for frozen confectionery products may also include artificial emulsifiers, and / or natural ingredients, such as natural emulsifiers, such as egg yolk, which is the main allergen, and / or natural stabilizers. The product according to the present invention does not contain these ingredients, and at the same time has the structure, shape stability, melting characteristics, resistance to heat shock and shelf life of frozen confectionery products containing the above ingredients. This product essentially does not contain emulsifiers, non-natural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product. This stable ice cream product is made without even using four common ingredients (skim milk powder, sweet whey powder, emulsifiers and carrageenan) in the composition.

Consumers need naturalness and simplicity. Reducing the number of ingredients in the composition means reducing the list of ingredients on the product packaging. Product labels are most likely to be read by people trying to avoid certain products, ingredients or methods of production, compared to those who are less interested in such factors. Using cream as the only dairy ingredient results in a short and simple list of ingredients.

SUMMARY OF THE INVENTION

In a first aspect, the invention relates to an aerated frozen confectionery product with overrun from 20 to 140 vol. % containing from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. % natural stabilizer.

In accordance with a second aspect, the invention relates to a method for preparing such a product, comprising the steps of:

(a) providing a mixture of ingredients comprising from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. %) natural stabilizer;

(b) pasteurization and homogenization of the mixture;

(c) freezing during aeration of the mixture;

(d) optionally, tempering the confectionery product.

The invention also relates to the use of a mixture of ingredients containing from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. % of a natural stabilizer, essentially free of emulsifiers, non-natural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product, as defined above.

For a complete understanding of the present invention and its advantages, reference is made to the following detailed disclosure of the invention. You must understand that various aspects of the present invention are given merely to illustrate specific ways of implementing and applying the present invention, and do not limit the scope of the invention.

Brief Description of the Figures

Figure 1 shows the results of a melting analysis carried out on two products from Example 1, on the one hand, on a fresh sample after preparation (T0), and on the other hand, on samples after heat shock cycles (HS), compared to the control product.

Figure 2 shows the results of a tasting conducted for two products from Example 1 and a control product, all after heat shock cycles.

Disclosure of invention

In the context of the present invention, “natural ingredients” means ingredients of natural origin. These include ingredients obtained directly from the fields, from animals, etc. They may also include ingredients obtained through a physical or microbiological / enzymatic method (e.g., filtration, drying, centrifugation, fermentation, etc.). However, they do not include ingredients that are the result of a chemical modification process.

Unless otherwise indicated, percentages indicate the mass percentage based on dry weight.

Frozen confectionery products include ice cream, melorin, frozen yogurt, frozen drink, milk shake, frozen mousse, frozen fudge, frozen custard and other frozen desserts.

Aeration or overrun in the context of the present invention is provided by incorporating gas into a confectionery product. The gas may be any food grade gas such as air, nitrogen, or carbon dioxide. Overrun is defined as follows: (Ref: Robert T. Marshall, Douglas Goff and Richard W. Hartel, 2003, “Ice Cream - 6th Edition”, Ed. Kluwer Academic / Plenum Publishers (New York), ISBN 0-306-47700- 9, page 144 (“Ice Cream - 6th Edition”)).

In a first aspect, the present invention relates to an aerated frozen confectionery product with overrun from 20% to 140% by volume, comprising from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. % natural stabilizer; where the product essentially does not contain emulsifiers, unnatural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product.

In this embodiment, the main dairy ingredient of the product is cream, which provide at least 4 wt. % fat of the composition. This stable ice cream product is prepared even without the use of four common ingredients (skim milk powder, sweet whey powder, emulsifiers and carrageenan) in the composition. The structure is uniform and the product is creamy and milky in taste. It is believed that air bubbles are stabilized by a solid fat network obtained from cream. The phospholipids present in cream play an important role at interfaces.

The author of the present invention unexpectedly found that it is possible to obtain stable frozen confectionery products, where the product contains natural stabilizers, and essentially does not contain emulsifiers, non-natural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product. Frozen confectionery product in the context of the present invention means products with a minimum overrun of 20% and a protein content below 2%. This observation is even more unexpected given the fact that since proteins are known and widely used for emulsification, it can be assumed that an increase in the amount of protein should increase the stability of the products. It was unexpectedly observed that even with lower amounts of protein, the product retained its stability.

Thus, the present invention represents the advantage of providing the ability to maintain the stability of frozen confectionery products while reducing their cost by reducing the amount of protein in them.

The product according to the present invention is primarily characterized by overrun from 20% to 140% by volume. According to a particular embodiment, the overrun is from 30% to 140% by volume, preferably from 50% to 140% by volume, more preferably from 80% to 140% by volume, and most preferably it is from 100 to 140%.

The product according to the present invention has a protein content of from 2 to 0.1 wt. %, preferably from 1.5 to 0.1 wt. %, and most preferably from 1 to 0.1 wt. %

In a first embodiment, the product is substantially free of eggs, sources of whey and milk such as skim milk powder and / or sweet whey powder, emulsifiers and carrageenan.

Fat is present in the products according to the present invention in an amount of from 4 wt. % up to 23 wt. %, preferably from 7 wt. % up to 20 wt. %, more preferably from 9 to 14 wt. % Fat can be obtained from a milk source, or mixtures of a vegetable source and a milk source. Examples of fat include fresh cream, sour cream, sour cream, butter, concentrated butter, cocoa butter, coconut oil, hazelnut oil, palm oil, palm kernel oil, rapeseed oil, soybean oil and sunflower oil. Considering that the fat content in the creams used can be from 30 to 40%, the cream content in the product according to the present invention is preferably from 10 to 77%; if low fat cream is used, this can be compensated for by a higher cream content, or by adding vegetable fats, however, cream is the main source of fat in general.

Frozen foods of the present invention also include sugars as part of the sweetener. “Sweetener” means a mixture of ingredients that add sweetness to the finished product. Suitable sweeteners include sugar, glucose syrup, and natural sugars such as cane sugar, beet sugar, molasses, other plant-based nutritive sweeteners, and natural nutritious, high-intensity sweeteners.

In particular, sugars used in the present invention include mono- and disaccharides.

The product also contains from 0 to 3 wt. % natural stabilizer.

The definitions of “emulsifier” and “stabilizer” are given by Robert T. Marshall, Douglas Goff and Richard W. Hartel, 2003, in “Ice Cream - 6th Edition”, Ed. Kluwer Academic / Plenum Publishers (New York), ISBN 0-306-47700-9 (Chapter 3, pp. 80-86).

In accordance with one embodiment, the product according to the present invention essentially does not contain any stabilizers.

In accordance with another embodiment, the product according to the present invention contains from 0.1 to 3 wt. % natural stabilizer.

The product according to the present invention essentially does not contain emulsifiers or unnatural stabilizers, or eggs.

In accordance with a private embodiment, the product according to the present invention essentially does not contain additives selected from the group consisting of mono- and diglycerides of fatty acids, sucrose fatty acid esters, polyglycerol fatty acid esters, polyglycerol polyricinoleate, polyethylene sorbitan monooleate, polysorbate 80, polyethylene glycol monostearate, chemically extracted lecithin, modified starch and Arabian gum. According to another embodiment, the product also is substantially free of carrageenan and / or gelatin.

“Essentially does not contain” as used in this application means that these materials are not intentionally added because of their usual ability to provide properties, i.e. stabilization, although minimal amounts may be inadvertently present, without separation from product characteristics. Generally, and preferably, the products of the present invention do not contain any non-natural materials.

Examples of a natural stabilizer that can be used in the context of the present invention include natural gums such as pectin, guar gum, locust bean gum, tara gum, xanthan gum, Arabian gum, kilaya gum and agar, or any mixtures thereof.

The invention provides the advantage of performing regardless of the nature of the natural stabilizer, i.e. even when the product does not contain any natural stabilizer.

In accordance with another embodiment, the product according to the present invention does not contain starch.

In accordance with another embodiment, the product according to the present invention does not contain any stabilizers.

The author of this application unexpectedly found that with cream as the main source of milk protein, the product in accordance with the present invention has good stability. Stability can, in particular, be determined by observing the melting characteristics of the product after exposure to heat shock. The melting characteristics of heat shock products of the present invention are good.

The author of the present invention unexpectedly found that even with cream as the sole source of milk protein and without the use of whey, milk or other sources of milk protein other than cream, the product according to the present invention has good stability. The source of protein composition is mainly cream, without an additional source of milk protein. The structure of the product is uniform, and the product is creamy and milky in taste. Not wanting to delve into the theory, it is believed that the air bubbles are stabilized by a solid fat network obtained from cream. The phospholipids present in cream can play an important role at interfaces. Maintaining product shape is very good over time.

In a second aspect, the invention relates to a method for producing a frozen confectionery product as defined above.

In the first stage of the method, a mixture of ingredients for a frozen confectionery product containing from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. % natural stabilizer, where the product essentially does not contain emulsifiers, non-natural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product; stirred to obtain a mixture.

After the mixture is obtained, a pasteurization step and a homogenization step of the mixture are carried out. It does not matter in what order the pasteurization stage and the homogenization stage are carried out.

The pasteurization step is carried out under standard pasteurization conditions, as is known in the art.

Homogenization is preferably carried out under standard conditions, as is known in the art, adapted to the fat in the formulation, namely under pressure from 40 to 250 bar, preferably from 80 to 245 bar, more preferably from 100 to 240 bar.

The homogenized mixture can be cooled to about 2-8 ° C. by known means. The mixture can be further aged for 4-72 hours at about 2-6 ° C with or without stirring. Optionally, the addition of flavorings, dyes, sauces, intersperses, etc. can be carried out before the stage of aging or during the stage of freezing. If flavoring agents, coloring agents, sauces, inclusions, etc. are added, they are preferably selected only from natural ingredients.

In the next step, the mixture is aerated. In a preferred embodiment, the mixture can be cooled to a temperature below -3 ° C, preferably from -3 to -10 ° C, preferably from about -4.5 to -8 ° C, with stirring and the introduction of gas to provide the necessary overrun.

The frozen confectionery is preferably aerated to overrun from 20% to 140% by volume, preferably from 30% to 140% by volume, more preferably from 50% to 140% by volume, even more preferably from 80% to 140% by volume, and most preferably from 100% to 140%.

The aerated mixture can be frozen either using conventional freezing equipment or using a low-temperature extrusion system. In this equipment, the aerated mixture is cooled by extrusion at a temperature below −11 ° C., preferably from −12 ° C. to −18 ° C. in a screw extruder. A screw extruder may be as described in WO 2005/070225. Extrusion can be carried out in a single screw or twin screw extruder.

The frozen product is then packaged and stored at a temperature below −20 ° C., where it is optionally subjected to a hardening step during storage. Alternatively, it can be quenched by an accelerated quenching step, for example, in a tunnel quenching, at a temperature of from -20 ° C to -40 ° C for a time sufficient to quench the product.

In accordance with a third aspect, the invention relates to the use of a mixture of ingredients containing from 4 to 23 wt. % fat, from 2 to 0.1 wt. % protein, from 4 to 50 wt. % sweetener, and from 0 to 3 wt. %, preferably from 0.1 to 3 wt. % natural stabilizer, where the product essentially does not contain emulsifiers, non-natural stabilizers, eggs, other sources of whey and milk than cream, which are the main dairy ingredient of the product.

The present invention is illustrated by reference to the following examples, which should not be construed as limiting the invention.

Examples

Tests:

Melting analyzes were performed on frozen confectionery products. The results obtained in the examples are shown in images of molten ice cream obtained at 180 min analysis at 22 ° C.

Heat Shock Analysis:

The samples were subjected to heat shock for 7 days, and each heat shock cycle lasted 24 hours at temperature fluctuations from -20 ° С to -8 ° С.

Heat shock: Exposed to heat shock.

Fresh samples: stored frozen without temperature stress after production.

Example 1

Aerated frozen confectionery products with natural stabilizers, without emulsifier, without skim milk powders and sweet whey.

Aerated frozen confectionery was prepared based on the following recipes:

Method:

The usual procedures for mixing, homogenizing and pasteurizing, as well as freezing in a continuous freezer, were used.

In particular, after mixing, 2 mixtures were homogenized under pressure in accordance with the Danisco Technical Memorandum TM 2001 -1e, and then pasteurized using a continuous plate heat exchanger (at 81-87 ° C for 30-36 seconds). The mixture was kept for 18-32 hours under cooling conditions. Each mixture was frozen in a continuous freezer Knower KF 80. Overruns of 105% were ensured. Each ice cream was quenched in a ventilated hardening section at a temperature of from -30 ° C to -40 ° C.

The melting analysis, as described above, was carried out on 3 products on fresh samples after production, and on samples after exposure to heat shock. The results are shown in Figure 1. Left shows the results for fresh samples; from left to right — control product, recipe 1 and recipe 2. On the right are the results for products subjected to heat shock.

You can see that even without the use of skim milk, sweet whey and an emulsifier, ice cream has good resistance to melting, even after heat shock.

Figure 2 shows the results of a tasting analysis that was carried out on the three products described in the Example above, i.e. control product, recipe 1 and recipe 2. The average value is shown in the tasting assessment.

The tasting was carried out after analysis of heat shock, as described above.

The tasting group consisted of five people trained in ice cream tasting. For each sensory characteristic (stiffness, coldness, melting rate, uniformity, chewing, oral coating), the value was set to 0 for the control product, with possible values from -3 to +3 for the difference between the experimental product and the control. A positive value was determined when the characteristic was perceived as more intense for the prototype, and a negative value was determined when the characteristic was perceived as less intense for the prototype than for the control. The absolute value could thus be 0 (there was no difference compared to the control), 1 (slight difference), 2 (obvious difference), 3 (very big difference). According to the results of the analysis, it can be seen that products according to recipe 1 and 2 have characteristics very close to the control product.

This means that the product in accordance with the present invention has a good structure and dimensional stability. The expiration date is also comparable to the expiration date of the control product.

Claims (17)

1. Aerated frozen confectionery product with overrun from 20 to 140% by volume, including from 4 to 23 wt.% Fat, from 0.1 to 1.5 wt.% Protein, from 4 to 50 wt.% Sweetener and from 0 up to 3 wt.%, preferably from 0.1 to 3 wt.% of a natural stabilizer selected from the group consisting of pectin, guar gum, locust bean gum, packaging gum, xanthan gum, Arabian gum, kilaya gum and agar or any mixtures thereof; characterized in that the product essentially does not contain additives selected from the group consisting of fatty acid mono- and diglycerides, sucrose fatty acid esters, polyglycerol fatty acid esters, polyglycerol polyricinoleate, polyethylene sorbitan monooleate, polysorbate 80, propylene glycol monostearate, chemically extracted lecithin and modified starch, eggs, sources of whey and milk, with the exception of cream, which are the main dairy ingredient of the product. 2. The product according to claim 1, in which the amount of protein is from 0.1 to 1 wt.%. 3. The product according to claim 1 or 2, in which the amount of cream is from 9.5 to 80%, preferably from 10 to 77%. 4. The product according to claim 1 or 2, not containing any stabilizer. 5. The product according to claim 1 or 2, not containing starch. 6. The product according to claim 1 or 2, essentially not containing carrageenan and / or gelatin. 7. The product according to claim 1 or 2, in which the overrun is from 30 to 140% by volume, preferably from 50 to 140% by volume, more preferably from 80 to 140% by volume and most preferably from 100 to 140%. 8. The product according to claim 1 or 2, in which the amount of fat is in the range from 7 to 20 wt.%, More preferably from 9 to 14 wt.%. 9. The product of claim 8, in which the fat is selected from milk fats or a mixture of vegetable and milk fats. 10. A method of preparing a product according to any one of the preceding paragraphs, comprising the steps of: (a) providing a mixture of ingredients containing from 4 to 23 wt.% fat, from 0.1 to 1.5 wt.% protein, from 4 to 50 wt.% sweetener and from 0 to 3 wt.%, preferably from 0 , 1 to 3 wt.% Natural stabilizer; (b) pasteurization and homogenization of the mixture; (c) freezing upon aeration of the mixture; (d) optionally, tempering the product. 11. The method according to claim 10, in which the stage of freezing is accompanied by dynamic cooling of the mixture to a temperature below -11 ° C in an extruder. 12. The product obtained by the method according to any one of paragraphs. 10 or 11. 13. The use of a mixture of ingredients containing from 4 to 23 wt.% Fat, from 0.1 to 1.5 wt.% Protein, from 4 to 50 wt.% Sweetener and from 0 to 3 wt.%, Preferably from 0, 1 to 3 wt.% Of a natural stabilizer, in the preparation of a frozen confectionery product, as defined in any one of claims 1 to 9, to obtain a stable frozen confectionery product.

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